Vegetarian Chicken and Dumplings

I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 16  ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
• 8  ounces  cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
• 1  quart vegetable broth (or more) or 4  cups water, plus 2 cubes of boullion (or more)
• 3  mushrooms, quartered
• 2  carrots, chopped in chunks
• 5  new potatoes, quartered
• 1  zucchini, chopped in large pieces
• 4  leaves kale, shredded
• 2  cups broccoli florets
•  garlic
•  herbes de provence or   Italian herb seasoning
• 2  dried red chilies, crushed
•  salt and pepper
•  dumplings
• 1  cup flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup basil leaves, shredded
• 1⁄2 cup  cream of mushroom soup
• 1⁄4 cup water

Directions

1. Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
2. Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
3. While simmering, put flour, baking powder and salt in a bowl.
4. Add shredded basil leaves and soup to flour blend and mix well.
5. If dough is too dry add up to 1/4 cup more water.
6. Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
7. Buen Provecho!